NF-E2:a Novel Regulator of Alpha-hemoglobin Stabilizing Protein Gene Expression

Objective To investigate whether α-hemoglobin stabilizing protein (AHSP), the α-globin-specific molecular chaperone, is regulated by erythroid transcription factor NF-E2. Methods We established the stable cell line with NF-E2p45 (the larger subunit of NF-E2) short hairpin RNA to silence its expression. Western blot, real-time polymerase chain reaction, and chromatin immunoprecipitation (ChIP) analysis were performed to detect the expression of AHSP, the histone modifications at AHSP gene locus, and the binding of GATA-1 at the AHSP promoter with NF-E2p45 deficiency. ChIP was also carried out in dimethyl sulfoxide (DMSO)-induced DS19 cells and estrogen-induced G1E-ER4 cells to examine NF-E2 binding to the AHSP gene locus and its changes during cell erythroid differentiation. Finally, luciferase assay was applied in HeLa cells transfected with AHSP promoter fragments to examine AHSP promoter activity in the presence of exogenous NF-E2p45. Results We found that AHSP expression was highly dependent on NF-E2p45. NF-E2 bound to the regions across AHSP gene locus in vivo, and the transcription of AHSP was transactivated by exogenous NF-E2p45. In addition, we observed the decrease of H3K4 trimethylation and GATA-1 occupancy at the AHSP gene locus in NF-E2p45-deficient cells. Restoration of GATA-1 in G1E-ER4 cells in turn led to increased DNA binding of NF-E2p45. Conclusion NF-E2 may play an important role in AHSP gene regulation, providing new insights into the molecular mechanisms underlying the erythroid-specific expression of AHSP as well as new possibilities for β-thalassemia treatment.

Light Promotes Protein Stability of Auxin Response Factor 7#

Light is an environmental signaling,whereas Aux/IAA proteins and Auxin Response Factors(ARFs)are regulators of auxin signalling.Aux/IAA proteins are unstable,and their degradation dependents on 26S ubiquitin-proteasome and is promoted by Auxin.Auxin binds directly to a SCF-type ubiquitin-protein ligase,TIR1,facilitates the interaction between Aux/IAA proteins and TIR1,and then the degradation of Aux/IAA proteins.A few studies have reported that some ARFs are also unstable proteins,and their degradation is also mediated by 26S proteasome.In this study,by using of antibodies recognizing endogenous ARF7 proteins,we found that protein stability of ARF7 was affected by light.By expressing MYC tagged ARF activators in protoplasts,we found that degradation of ARF7 was inhibited by 26 proteasome inhibitors.In addition,at least ARF5 and ARF19 were also unstable proteins,and degradation of ARF5 via 26S proteasome was further confirmed by using stable transformed plants overexpressing ARF5 with a GUS tag.

Using NMR-detected hydrogen-deuterium exchange to quantify protein stability in cosolutes,under crowded conditions in vitro and in cells

We review the use of nuclear magnetic resonance(NMR)spectroscopy to assess the exchange of amide protons for deuterons(HDX)in efforts to understand how high concentration of cosolutes,especially macromolecules,affect the equilibrium thermodynamics of protein stability.HDX NMR is the only method that can routinely provide such data at the level of individual amino acids.We begin by discussing the properties of the protein systems required to yield equilibrium thermodynamic data and then review publications using osmolytes,sugars,denaturants,synthetic polymers,proteins,cytoplasm and in cells.

Effect of sodium starch octenyl succinate-based Pickering emulsion on the physicochemical properties of hairtail myofibrillar protein gel subjected to multiple freeze-thaw cycles

A Pickering emulsion based on sodium starch octenyl succinate(SSOS)was prepared and its effects on the physicochemical properties of hairtail myofibrillar protein gels(MPGs)subjected to multiple freeze-thaw(F-T)cycles were investigated.The whiteness,water-holding capacity,storage modulus(G')and texture properties of the MPGs were significantly improved by adding 1%-2%Pickering emulsion(P<0.05).Meanwhile,Raman spectral analysis demonstrated that Pickering emulsion promoted the transformation of secondary structure,enhanced hydrogen bonds and hydrophobic interactions,and promoted the transition of disulfide bond conformation from g-g-g to g-g-t and t-g-t.At an emulsion concentration of 2%,theα-helix content decreased by 10.37%,while theβ-sheet content increased by 7.94%,compared to the control.After F-T cycles,the structure of the MPGs was destroyed,with an increase in hardness and a decrease in whiteness and water-holding capacity,however,the quality degradation of MPGs was reduced with 1%-2%Pickering emulsion.These findings demonstrated that SSOS-Pickering emulsions,as potential fat substitutes,can enhance the gel properties and the F-T stability of MPGs.

Sensory and Nutritional Properties and Stability of Formulated Organic Food Flavour Enhancers

Most food flavours have been shown to contain high quantities of cooking salt, followed by flavour enhancers such as sodium glutamate, disodium inosinate, disodium guanylate and hydrogenated oils. Excess of these substances is associated with cardiovascular diseases and neurodegenerative disorders. In an effort to reduce the harmful effects of these synthetic substances, this study therefore aimed to formulate organic, nutritious food flavours with good storage stability from less harmful locally available food ingredients. A survey was carried out in 130 households and restaurants in the city of Yaoundé Cameroon, in order to evaluate the level of consumption of industrial flavours. Certain ingredients such as prawns, onions, garlic, white peppers, gingers and salt were used in some households as organic flavours. These ingredients and others were used to prepare 5 organic flavours. Their sensory and nutritional analyses and stability to storage within 90 days were evaluated. The survey revealed that 74.6% of respondents consume industrial flavours, with the cube flavour being the most widely consumed (81%). Two of the 5 organic flavours (434 and 634) had highest scores for general acceptability. The nutritional analyses of the formulae retained (434 and 634), showed that they contained: 11.08% and 10.68% fresh weight for moisture, 47.63% and 43.53% protein, 16.52% and 13.62% lipids, 2.20% and 2.44% fibres, 11.69% and 16.39% carbohydrates. Formula 434, the most accepted, had higher contents of Ca (257.97), Mg (115.91), K (1163), Zn (2.98), Cu (1.02) and Fe (12.43 mg/100g DM) while the second (634) had higher contents of sodium (3270.48) and manganese (2.18 mg/100g). Their water activity during storage in polypropylene bags for 90 days ranged from 0.39 - 0.58 at a temperature of 26.6˚C - 37˚C. The oxidative stability (90 days), determined by the acid and peroxide indices, was 9.18 - 14.13 mg KOH/g and 1.98 - 6.46 meq O2/Kg, respectively indicating good stability for 90 days of storage. The high levels of proteins and minerals in our two products justify their umami taste and can be used as highly nutritional food flavour enhancers to prevent cardiovascular diseases, especially in the elderly.

Protein stability regulators screeningassay (Pro-SRSA)： protein degradation meets theCRISPR-Cas9 library

The regulation of protein stability is a fundamental issue for biophysical processes,but there has not previously been a convenient and unbiased method of identifying regulators of protein stability.However,as reported in the article entitled "A genome-scale CRISPR-Cas9 screening method for protein stability reveals novel regulators of Cdc25 A," recently published in Cell Discovery,our team developed a protein stability regulators screening assay(Pro-SRSA) by combining the whole-genome clustered regularly interspaced short palindromic repeats Cas9(CRISPR-Cas9) library with a dual-fluorescence-based protein stability reporter and high-throughput sequencing to screen for regulators of protein stability.Based on our findings,we are confident that this efficient and unbiased screening method at the genome scale will be used by researchers worldwide to identify regulators of protein stability.

Influence of particle size and ionic strength on the freeze-thaw stability of emulsions stabilized by whey protein isolate

The influence of particle size and ionic strength on the freeze-thaw(FT) stability of emulsions stabilized by whey protein isolate(WPI) was investigated in this study. The destabilization of emulsions during the FT process could be suppressed in a way by decreasing the particle size of the initial emulsions, which was the result of retarding the coalescence between oil droplets. To further improve the FT stability of emulsions, different amounts of Na Cl were added before emulsification. The emulsions with the ionic strength at 30–50 mmol/L exhibited good FT stability. Notably, the ionic strength in this range would not lower the freezing point of emulsions below the freezing temperature used in this study. Salt addition could improve the structural properties of proteins, which was available to strengthen the rigidity and thickness of interfacial layers, sequentially building up the resistance that the destruction of ice crystals to emulsions. Moreover, stronger flocculation between emulsion droplets could promote the formation of a gel-like network structure dominated by elasticity in the emulsion system, which might effectively inhibit the movement of droplets, and improve the FT stability of emulsions eventually. The result was of great significance for the preparation of emulsion-based foods with improved FT stability.

Stabilization of the Soliton Transported Bio-energy in Protein Molecules in the Improved Model

We study the stabilization of the soliton transported bio-energy by the dynamic equations in the improved Davydov theory from four aspects containing the feature of free motion and states of the soliton at the long-time motion and at biological temperature 300 K and behaviors of collision of the solitons by Runge–Kutta method and physical parameter values appropriate to the α-helix protein molecules. We prove that the new solitons can move without dispersion at a constant speed retaining its shape and energy in free and long-time motions and can go through each other without scattering. If considering further influence of the temperature effect of heat bath on the soliton, it is still thermally stable at biological temperature 300 K and in a time as long as 300 ps and amino acid spacings as large as 400, which shows that the lifetime of the new soliton is at least 300 ps, which is consistent with analytic result obtained by quantum perturbation theory. These results exhibit that the new soliton is a possible carrier of bio-energy transport and the improved model is possibly a candidate for the mechanism of this transport.

Effect of Different Treatments on Antioxidative Stability of the Scallop Protein Hydrolysates

Effects of different treatments on the antioxidant activity of scallop protein hydrolysates (SPH) were evaluated using DPPH radical scavenging activity and reducing power. Results showed that the antioxidant activity of SPH had good heating-resistance from 25°C to 65°C. The antioxidant activity of SPH could retain under acidic environment, but rapidly reduced under alkaline conditions. Addition of D-galactose, D-xylose, and D-fructose at 65°C could increase the antioxidant activity of SPH, but no such effect was not observed at this temperature. With the increase of storage time, the antioxidant activity of SPH gradually decreased. Moreover, pepsin digestion treatment slightly reduced the antioxidant activity of SPH, and further trypsin and mixed enzyme (trypsin + chymotrypsin) digestion significantly reduced this activity (p < 0.05). In conclusion, SPH may be used as food ingredients or food supplements in different food fields.

A Test for Stabilization of an Oligomeric Protein by Introduction of Aromatic Residues into the Interface

The design of variants to enhance conformational stability of proteins is an important aspect of protein engineering. Oligomeric proteins are often stabilized by aromatic clusters located within the subunit interfaces. In the present study, the authors constructed five variants of Ps3aHSD （Pseudomonas sp. B-0831 3a-hydroxysteroid dehydrogenase） in which one or two residues at the dimer interface were replaced with aromatic residues, and examined the effects of introducing aromatic residues in this region on protein thermostability. Under their experimental conditions, all variants formed dimers, similar to wild-type Ps3aHSD. Thermal denaturation experiments indicated that Tm of all variants was 0.2-16.2 °C lower than that of wild-type protein, indicating less stable thanwild-type protein. The results collectively suggest that aromatic residues of natural oligomeric proteins are strictly posted in the interface to facilitate optimal interactions and avoid conformational strain.

Research progress of protein haze in white wines

Protein haze was one of the main causes of the instability of white wines. Proteins that caused haze or precipitation in white wines mainly came from grape fruits, and their compositions and contents were affected by many factors such as fruit diseases, harvesting methods and water stress. Unstable wine proteins were usually pathogenesis-related(PR)proteins of grapes, mainly chitinases and thaumatin-like proteins(TLPs), which had lower isoelectric point(pI)and smaller molecular weight, and were highly resistant to the low pH values of wines and the protease hydrolysis during fermentation. At present, the technology of protein stabilization and clarification in white wines mainly included bentonite fining, heat treatment, enzymatic hydrolysis, polysaccharide treatment and ultrafiltration methods. Among them, the most commonly used method was bentonite treatment. In this paper, the research progresses of the origin, mechanism and influencing factors of the unstable proteins in white wines were summarized, and the applications, advantages and disadvantages of various clarification techniques were also concluded, in order to provide some support for the theoretical and technological research of the protein stability in white wines in the future.

A retrospective investigation on the phenotype and stability of the E-protein gene in Japanese Encephalitis (JE) virus strain SA14-14-2 used live-attenuated JE vaccine

To detect retrospectively the phenotype and stability of the E-protein gene in Japanese Encephalitis （JE） virus strain SA14-14-2 used in the live-attenuated JE vaccine prepears, the viral titer was titrated by plaque formation in BHK-21 cell cultures, and the neuro-virulence of viruses was assayed in mice with body weight of 12-14 g by intracerebral inoculation. Meanwhile, the total RNA of virus gene was extracted and amplified by RT-PCR with the designed primers, and then it was purified and cloned to the expression vector pGEM-T. The recombinant plasmid was purified and sequenced. It was found that the loss of viral titer of vaccines stored in -20℃ for longer than 10 years was less than 0.5 Lg PFU/ml. No mice inoculated intracerebrally showed signs of illness or even death. The size of plagues of the vaccine virus remained to be small, and the E genes of primary virus seed SA14-14-2 and the vaccines prepared at different years （1987-2001） were unchanged, in- cluding the 8 critical amino acid sites which were different from the parent wild virus strain SA14 and the related neuro-virulence. These results indicate that the genotypic and biological characteristics of the attenuated JE virus strain SA14-14-2 and its vaccines sion noted. prepared are quite stable without any reversion noted.

限制性酶解结合糖基化改性对大豆分离蛋白乳化性质的影响

目的:开发基于大豆分离蛋白(soybean protein isolate,SPI)的新型乳化剂。方法:采用限制性酶解结合糖基化处理对SPI进行结构修饰,研究协同改性对SPI乳化特性的影响。结果:SPI水解物(soybean protein isolate hydrolysate,SPIH)中的相对分子质量较大组分(F30)的乳化性最佳,且糖基化反应4 h的F30-葡聚糖轭合物乳化稳定性相对最好。相较于SPI,SPIH与F30,F30-葡聚糖轭合物稳定的乳液表现出最低的初始平均粒径,并且具有最佳的贮藏稳定性。当pH接近SPI等电点或体系处于高盐浓度时,所有乳液均出现不稳定聚集现象。与SPI相比,SPIH和F30稳定乳液的聚集程度更高,而F30-葡聚糖轭合物由于共价结合的葡聚糖提供了额外的空间位阻和亲水性,使得轭合物稳定的乳液能够耐受离子强度和温度的变化,在不利环境条件下表现出更高的抵抗力。结论:限制性酶解结合糖基化改性是开发SPI基乳化配料的潜在可靠途径。

大豆分离蛋白对大豆肽纳米颗粒Pickering乳液性能的影响

为提高大豆肽纳米颗粒(SPN)Pickering乳液稳定性,以大豆肽聚集体为原料,采用超声法制备SPN,对超声时间进行了优化;在SPN体系中引入大豆分离蛋白(SPI)构建复合乳化剂,研究不同乳化剂质量浓度下SPI对SPN界面活性和乳化稳定性的影响。结果表明:选取超声时间10 min制备SPN;随着乳化剂质量浓度的增大,乳液粒径逐渐减小,当乳化剂质量浓度较低(5 mg/mL)时,乳液出现桥联,乳化剂质量浓度过高(30 mg/mL)时则出现絮凝;界面蛋白吸附率随着乳化剂质量浓度的增加呈现先升高后降低的趋势。在相同乳化剂质量浓度下,添加SPI的SPN乳液(SPI-SPN乳液)的粒径分布峰左移,其粒径、界面蛋白吸附率显著小于SPN乳液的;在储存过程中,SPN乳液粒径逐渐增大,SPI-SPN乳液粒径没有显著变化;SPI-SPN乳液的乳析指数小于相同乳化剂质量浓度的SPN乳液,当乳化剂质量浓度为30 mg/mL时,储存15 d SPI-SPN乳液未出现分层现象。综上,SPI可以提高SPN的界面活性和SPN乳液储存过程中的絮凝稳定性和分层稳定性。

4种提取方法对对虾肌原纤维蛋白提取率、空间结构和热稳定性的影响

【目的】获取提取率高且结构完整的凡纳滨对虾(Litopenaeus vannamei)肌原纤维蛋白。【方法】通过0.5 mol/L KCl、53 kHz超声辅助0.5 mol/L KCl、53 kHz超声辅助质量分数5%十二烷基硫酸钠(SDS)和RIPA裂解液这4种提取方法提取对虾肌原纤维蛋白,以肌原纤维蛋白提取率和结构完整性为评价指标,采用光谱学和凝胶电泳生化,评价四种提取方法对对虾肌原纤维蛋白提取率、空间结构和热稳定性的影响。【结果】53 kHz超声辅助0.5 mol/L KCl、0.5 mol/L KCl、53 kHz超声辅助5%SDS和RIPA裂解液4种方法所得提取率分别为(87.99±3.08)%、(53.76±3.90)%、(75.59±0.95)%和(95.46±4.49)%。53 kHz超声辅助0.5 mol/L KCl提取的蛋白中肌钙蛋白和原肌球蛋白蛋白丰度较高,0.5 mol/L KCl和53 kHz超声辅助质量分数5%SDS提取的肌球蛋白重链和肌动蛋白蛋白丰度较高;相较于0.5 mol/L KCl,超声辅助提取可最大限度保持肌原纤维蛋白天然结构,α-螺旋结构保留完好;0.5 mol/L KCl提取可较好维持肌原纤维蛋白的酰胺Ⅰ带结构。RIPA裂解液提取对肌原纤维蛋白二级结构有明显破坏,热稳定性仅为原蛋白的(60.63±4.46)%。【结论】综合提取率、空间结构和热稳定性结果,采用53 kHz超声辅助5%SDS提取可获得质量最佳的凡纳滨对虾肌原纤维。本研究可为后续深入解析冷藏对虾品质劣变和开发高效控制技术提供高质量的肌原纤维蛋白。

血清miR-124、CD146及Angptl2水平与急性脑梗死患者颈动脉粥样硬化斑块稳定性的关系研究

目的探讨血清微小RNA-124(miR-124)、CD146、血管生成素样蛋白2(Angptl2)与急性脑梗死(ACI)患者颈动脉粥样硬化(CAS)斑块稳定性的关系,为ACI患者的早期防治提供参考依据。方法选择2020年1月至2023年2月在邯郸市中心医院就诊的ACI患者191例作为ACI组,另选取同期在该院体检的健康志愿者61例作为对照组。根据颈动脉彩色多普勒超声结果将ACI患者分为不稳定斑块组(56例)、稳定斑块组(71例)、无斑块组(64例)。采用实时荧光定量聚合酶链式反应(RT-qPCR)技术检测所有对象血清miR-124表达水平,采用酶联免疫吸附试验(ELISA)检测血清CD146、Angptl2水平,采用单因素及多因素Logistic回归分析ACI患者CAS斑块不稳定的影响因素;采用受试者工作特征(ROC)曲线分析血清miR-124、CD146联合Angptl2对ACI患者CAS斑块不稳定的预测价值。结果ACI组血清CD146、Angptl2水平高于对照组,miR-124表达水平低于对照组(P<0.05)。单因素分析结果显示,ACI患者CAS斑块的稳定性与患者年龄、合并高血压、合并高脂血症、纤维蛋白原(FIB)、血清C反应蛋白(CRP)、血清胱抑素C(CyC)、CD146、Angptl2、miR-124有关(P<0.05);多因素Logistic回归分析结果显示,血清miR-124下降、CD146升高、Angptl2升高、合并高脂血症是ACI患者CAS斑块稳定性的危险因素(P<0.05)。血清miR-124、CD146、Angptl2及三项指标联合应用预测ACI患者CAS斑块不稳定的ROC曲线下面积(AUC)分别为0.741、0.719、0.781和0.834。结论血清miR-124表达水平及CD146、Angptl2水平是ACI患者CAS斑块不稳定的影响因素,可能参与ACI患者CAS斑块形成及发展过程,三者联合检测对ACI患者CAS斑块不稳定具有较好的预测效能。

蛋白质结构稳定性检测的实验课程设计

随着生物技术的突破和发展,多肽蛋白类药物的出现使得人类疾病的诊断和治疗发生了翻天覆地的变化。为了顺应多肽蛋白类药物的飞速发展,加强生命科学等专业本科生对此类药物制剂相关知识的普及已势在必行。此实验课程设计利用稳定性热检测法分析蛋白质结构的稳定性,为生命科学等专业本科生设计一堂深入了解蛋白质结构与功能关系的课程,以促进本科生拓宽学术视野,提升完成相关科学研究和适应医药产业发展新形势的能力。

芝麻蛋白-茶多酚食品胶复合凝胶的应用特性研究

以芝麻饼粕为原料,碱溶酸沉法制备芝麻分离蛋白,加入0.1%茶多酚复合食品胶制备具有一定功能特性和凝胶性能的复合凝胶产品,并对其理化性质进行研究。通过对复合凝胶质构特性、持水能力、低场核磁、流变学特性及微观结构等方面的考察,研究加入不同比例(0.1%、0.3%和0.5%)的黄原胶、瓜尔胶、魔芋胶和卡拉胶对芝麻蛋白-茶多酚-食品胶复合凝胶特性的影响。结果表明:4种食品胶的添加可以改善复合凝胶的硬度、弹性、内聚性和胶黏性,提高持水能力。复合凝胶的流变学结果体现出较好的凝胶稳定性。凝胶的微观结构显示复合凝胶网络更加紧密,孔隙更小。茶多酚、食品胶的加入使复合凝胶的性能得到改善,为芝麻蛋白凝胶作为一种新型植物蛋白凝胶在食品工业上的应用提供理论基础。

不同蛋白稳定段对超高温灭菌牛乳发酵特性的影响

将未经蛋白稳定段与经90℃、30 s,90℃、60 s蛋白稳定段处理的牛乳进行137℃、4 s灭菌处理后,发酵制备酸乳(分别为T00、T30、T60组),通过流变仪、质构仪、稳定性分析仪及激光扫描共聚焦显微镜分析酸乳的黏度、质构特性、稳定性及微观结构。结果表明:T00与T30酸乳黏度、稳定性及质构特性差异不显著,T60酸乳黏度仅为T30与T00的55.23%~58.98%,不稳定指数为0.19,显著高于T30与T00酸乳。综上,随着蛋白稳定段的延长,酸乳蛋白致密度降低,蛋白呈现相互聚集现象,所制备酸乳稳定性变差、黏度降低、质地更为稀薄。

植物基咖啡起泡乳泡沫性质的研究

随着人们对健康饮食的追求和对环境问题的日益重视,植物蛋白逐渐取代动物蛋白,植物基咖啡起泡乳的消费增长也备受瞩目。该文选择了具有较高热稳定性及较好咖啡风味相容性的大豆、鹰嘴豆和燕麦3种植物蛋白原料制备咖啡专用起泡乳,探讨其泡沫性质以及与起泡相关的其他性质。研究发现,起泡性从大到小依次为豆乳、鹰嘴豆乳和燕麦乳,但是泡沫稳定性的排列顺序则相反;植物蛋白乳泡沫具有不同流动和黏壁特性,豆乳的初始流动速度及黏壁性最大,燕麦乳的黏壁性最小;豆乳泡沫的气泡直径最大,而燕麦乳泡沫的液膜厚度最大。蛋白质和脂质成分在气-液界面上具有不同的吸附行为,前者为正吸附,降低表面张力,后者为负吸附,升高表面张力。大豆11S蛋白B肽链、鹰嘴豆leguminβ亚基和燕麦12S蛋白β亚基在泡沫液膜中的含量更高,同时,液膜脂质中磷脂的比例更高。3种植物蛋白泡沫液膜表现出不同排液特性。